Baked Kinnanappam (Baked Rice Cake)

1.Par boiled rice-1cup
   Coconut(grated)-1/2cup
   Cumin seeds-1tsp
   Cardamom-2
   Jaggery-150gms
   Baking powder-1/2tsp
   Water
2. Raisins
   Cashew nuts
3.Ghee-1tbsp


METHOD

• Soak rice in water for at least 5hours.
• Grind together all the ingredients to a smooth batter.Keep it aside for an hour.

• Preheat oven to 160 degrees.
• Apply little ghee in a cake tin and pour the batter in to it. Put some fried raisins and cashew nuts on the top. Bake 20-25 minutes or until set.Brush 1 tbsp ghee over the 'kinnanappam'.

Colored Almond Cookies

1.Ground Almonds-1/2 cup

2.Butter-1/2cup

   Sugar-3/4cup

   Egg-1

3.All Purpose flour-1&1/2cups

   Baking Powder-1/2tsp

4.Red color-2drops

   Green Color-2drops
5.Whole Almonds-20

• Preheat oven to 200 degrees.
• Combine all purpose flour and baking powder.
• In a bowl beat butter and powdered sugar until creamy.Add egg and beat well.Reduce speed to low and then add the flour  slowly to the mixture until combined.
• Divide dough evenly into 2 bowls.Mix one portion with red food coloring, and one with green food coloring.
• Take small portions from each color and shape  into small balls.Flatten slightly and press an almond into the center of each cookie.

• Bake 10-12 minutes or until set.

Aloo Palak Paratha

Making Dough
  Wheat flour-2cups
  Palak(spinach Leaves)-1/2bunch
  Oil-1tbsp
  Salt

• Wash and soak spinach in boiled water for a minute,drain completely.Grind the spinach into a fine paste in your food processor without any additional water.
• Combine the flour, salt, oil and prepared spinach paste in a deep bowl and knead into a soft dough.Cover with a wet cloth and keep it aside for an hour.

Filling
1.  Potato(cooked)-2
     Onion(chopped)-1
     Green chilly-2
2.Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
   Garam masala-1/2tsp
3.Oil-1tbsp
   Cumin seeds-1tsp
4.Coriander leaves(chopped)-2tbsp
5.Salt.

• Peel and mash the potatos with a masher or back of a spoon.
• Heat 1tbsp oil in a pan and splutter cumin seeds.Add chopped green chillies and onions and sauté till the onions turn pink.Add turmeric powder,chilly powder and garam masala.Remove from heat.Add mashed potato,corriander leaves and salt.Mix well.

Rolling out Parathas

• Divide the dough into balls and stuff with potato filling.
• Roll out on a floured surface and roast on a hot tava.
• Add some ghee to both the sides of paratha.

Mutton Kurma

1.Mutton-1/2kg
   Turmeric powder-1/4tsp
   Garam masala -1/2tsp
   Salt
2.Cinnamon-1
   Cardamom-2
   Cloves-2
   Peppercorn-1tsp
   Bay leaf-1
   Fennel seeds-1tsp
3.Ginger-1 piece
   Garlic-3
   Green chilly-5
   Onion (chopped)-1
   Tomato (chopped)-1 small
4.Cashew nuts-12
   Grated coconut-1/2cup
5.Coriander leaves (chopped)-3tbsp
6.Butter-1tbsp
   Cashew nuts-1tbsp
   Raisins-1tbsp

• Marinate mutton pieces with turmeric powder,garam masala and salt.
• Grind green chillies along with ginger and garlic to make a coarse mixture.
•  Grind coconut and cashews with little water to make a thick paste and keep aside too.
• Heat butter in a microwave safe pan on 100% power for1 minute.
• Add spices and microwave on 100% power for 30 seconds.
• Add ginger-garlic-green chilly paste and microwave on 100% power for 1 minute.
• Add onion and microwave on 100% power for 5 minutes.stir 2 times during cooking.
•  Add chopped tomato and microwave for 2 minutes.
•  Add mutton, 1/2 of coriander leaves, salt and ½ cup of water.Pressure cook it for one whistle then simmer for 15 minutes.
• Remove the lid and add coconut-cashew paste.Bring to boil and remove from heat. 
• Garnish with fried cashew nuts,raisins and coriander leaves.

Black Chickpeas in Coconut Gravy

Thenga Aracha Kadala Curry

1.Black chickpeas (kadala)-1cup
2.Onion (sliced) -1
   Pearl onion-1/2cup
  Tomato (sliced) -1small
  Ginger (chopped)-1tsp
  Garlic (chopped) -1tsp
  Green chilly-2
3.Grated coconut -1/2cup
4.Turmeric powder -1/4 tsp
   Chilly powder-1tsp
   Coriander powder -2tsp
   Garam masala -½tsp
5.Coconut oil -2tbsp
   Dry red chilly -2
   Mustard seed -1tsp
   Curry leaves -a few
   Pearl onion(chopped)-3

• Soak chickpeas over night. Pressure cook it adding enough water,turmeric powder onion ,pearl onion,tomato ,ginger ,garlic,green chilly and salt.
• Grind coconut into a coarse mixture.
• Heat oil in a pan and add mustard seeds.When they splutter,add red chilly,onion and curry leaves. Fry till brown and add turmeric powder, chilly powder, coriander powder and garammasala .Add ground coconut mixture and cooked chickpeas along with water .mix well and allow it to boil for 5 minutes

Biryani Chutney

Coriander leaves (chopped)-3/4cup
Mint leaves (chopped)-1tbsp
Coconut (grated)-1/2cup
Green chilly-2
Ginger (chopped)-1tsp
Garlic (chopped)-1tsp
Salt

• Wash and chop both mint and coriander leaves and keep it aside.
• Grind everything with little water until the mixture has a smooth consistency.
• Pour the mixture into a bowl, and serve.

Jeera Aloo

1.Potato(boiled and peeled)-2
2.Onion(Chopped)-1
3.Tomato(Chopped)-1/2
4.Ginger(chopped)-1tsp
   Garlic(chopped)-1tsp
   Green Chilly(chopped)-3
5.Cumin seeds-1tsp
6.Turmeric Powder-1tsp
   Chilly Powder-1/2tsp
   Coriander Powder-1/2tsp
   Garam Masala Powder-1/4tsp
7.Coriander leaves(chopped)-2tbsp
8.Refined oil-1tbsp

• Cut potato into medium sized cubes.
• Heat 1tbsp oil in a pan and splutter cumin seeds.
• Add ginger,garlic,green chilly and onion.Fry for 3-5 minutes.
• Add masalas and stir for a minute.Add chopped tomatoes,potatoes and salt.
• Fry potatoes about 10 minutes, stirring occasionally, until evenly golden. 
• Finally add chopped coriander leaves.

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Unniyappam

Basmati rice/raw rice-2 cup
Ripe banana(palayamkodan)-5
Baking soda-1/4tsp
Milk-1/4-1/2cup
Jaggery -500gms
Maida-3tbsp
Cardamom-6
Sesame seeds-1tbsp
Coconut pieces-1/3cup
Ghee-1tbsp
Coconut oil/Ghee-for frying

• Soak rice in water for 2 hours.Leave it to drain and grind it to make fine powder.Heat the powder for 2 minutes. While heating it, keep on stirring.Keep the fried powder to cool.
• Heat 1/3cup water and melt jagerry. Drain the syrup using a strainer .Keep aside.
• Heat 1tbsp ghee in another pan and fry coconut till it is golden brown.Add sesame seeds and remove from heat.
• Grind banana into a thick paste.Add jaggery ,cardamom seeds,baking soda ,maida and grind again.Add lightly roasted rice powder and mix well.Add sesame seeds , fried coconut,2tbsp ghee and milk in to the batter and mix well with a spoon.( idly batter consistency) keep it aside for 3-4 hours.
• Heat oil /ghee in an 'appakara'.Pour batter into the moulds  and deep fry till brown.

Lovelolikka Pickle

1.Lovelolikka-1kg
  Garlic(sliced)-1/2cup
2.Red chilly powder-1cup
   Fenugreek powder-1/4tsp
   Asafoetida powder-1/2tsp
3.Salt
4.Coconut oil-1/3cup
   Curry leaves
   Mustard seeds

• Soak lovelolikka in boiled water for 30 seconds,drain completely.
• Heat oil in a pan.Splutter  mustard seeds and fry the curry leaves.Add garlic and saute till golden.Add chilly powder and saute till the raw smell disappears.Add lovelolikka,salt, fenugreek powder and asafoetida powder.Mix well and switch off the flame.
• Cool and store in airtight containers. 

Chocolate Muffins

1.All purpose flour-1&1/4cup
   Baking powder-1tsp
   Salt-a pinch
2.Refined Oil-1/2cup
   Sugar-1/2cup
   Melted dark chocolate -100gms
   Eggs-2
   Milk-1/4cup

• Preheat oven to 160 degree C.
• Combine all-purpose flour,baking powder and salt.
• In a mixing bowl beat oil and sugar until creamy.Beat in the eggs one at a time.Add melted chocolate and milk.Mix well.Add sieved flour and stir until just blended.
• Fill muffin cups 3/4 full.Bake until  a toothpick inserted in the center comes out clean, about 25-30 minutes.